Hand-Made Noodle, Mee Hoon Kueh (面粉馃)

Handmade noodle, a popular noodle dish in Singapore and Malaysia. Many types of handmade noodles, for instances, Ban Mian (板面), Mee Kia (面仔), and Mee Hoon Kueh (面粉馃), easily available at most food court, hawker centre and even stores at coffee shops. I like Mee Hoon Kueh (to pronounce in Hokkien dialect), because it is made from hand-peeled method, but due to commercial purposes, most of the noodle sellers choose to use noodles cutting machine to cut these handmade noodles. Ban Mian to be cut into long & flat noodles about 0.5-cm wide, Mee Gia will be rolled into long, thin & round type just like ramen or spaghetti, while Mee Hoon Kueh to be shaped into small flat squares.

So, it’s time to make your own handmade noodles with bare hands! With a lot of “liao (料)” (ingredients) put in, your handmade noodle dish will be the best and premium one, trust me!

This noodle soup recipe was adopted from my grandma’s original version from her hometown, Fu Zhou (福州), one of the province in China. I used clam as soup base. Clam makes the soup tastier and sweeter with pleasant seafood flavour. I have also added wolfberries as I love its taste, and beneficial health values. Adding wolfberries not just enhances the look of your food presentation with it redish colour on these whitish noodles, it also creates additional sweetness and fragrance to the soup.

Another important ingredient to my handmade noodles soup will be the Chinese Spinach (苋菜). Traditionally, vegetable to be used in this handmade noodle is sweet potato leaves. For commercial purpose, they use the more common vegetable which is Chye Sim which I personally think the taste is not pleasant for handmade noodle dish. I prefer Chinese Spinach which has even more nutrition values. Soft, and tasty enough to go with handmade noodles (smiling).

My girl helped me with this handmade noodles soup dish. She kneaded the dough a little, and made into noodle piece, the Mee Hoon Kueh. We did it together happily till we completed the whole dough. My girl made some funny shapes like triangle and heart shapes. I guess she was as if playing her “Play Dough” (laughing). Some pieces she made were too thick though, maybe she has limited strength to really press it thinly. We had fun!

3) Place water in large pot. Bring to a boil over high heat. Add clams and ginger slices. Cover pot with lid. Reduce heat to medium fire. Bring it to a boil again for 10 minutes, or until clams open. Remove from pot with tongs or strainer, and remain clam stock as soup.

4) Remove clams out of shells with utility knife. Discard any clam that remain unopened.

Do it at home with your kids tomorrow! It will be fun for you and your kids!

Tips: Garnish with fried ikan Bilis, if preferred.
* No standard shape of noodles is required here, let your fingers do the “shaping” freely!
* Purpose to add corn starch into the dough is to create extra smoothness to the texture of the noodles.

Hello! My name is PatriCa. I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you! If you wish to know more about me, I invite you to join me at My Wok Life FaceBook.

Today i just went over to the famous mee hoon kueh stall in ss19 subang jaya. From a layman’s view of the prepared dough, it seems like it is a bit different than the normal one. It seems very white in color, sticky and very smooth texture, something similar to the roti canai type of dough. Because the dough is pulled to be very thin, you could actually see some transparent area at the side.And when you taste it in your mouth, it is just so delicious and springy…

Patricia, do you have any idea how to make that kinda mee hoon kueh? I wish that I could make those! Anyway, I’ll try making with your suggested recipe adn see the outcome…hopefully not too bad.

To make it so thin, I guess you have to have the noodle machine to help flatten it just like the one using at those stores. However, it is not expensive to purchase one. I saw it at NTUC here selling at S$15.90 only. Not sure how much it costs in Malaysia, should be even lower price I guess! Worth getting one if you like to make noodles. Unlike mine which uses hand kneading method, the thickness will be uneven and not so thin, or you have to be very ‘hardworking’ to knead it so thin one by one. :)

As for the smooth texture, I have a secret, beside plain flour, add some corn starch in it! It helps to create smoothness in your dough. Try it!

Guess the usual pig’s bone and chicken bones will do the job… You may even want to add some ikan billis (anchovie fish) for the soup base.

Share with you my tips.. Put the ikan bilis in the soup bag before adding to soup pot. After boiling, you may easily remove from the pot, take out the ikan bilis and dry it totally. Then, you can use these ikan bilis to deep fry till crisped as topping of your mee hoon kueh, just like what you have seen and eaten from outside stores. One ingredients, two usages. Sounds good?! :)

My Mee Hoon Kueh counts abot 450kcal per generous portion with soup. So, I guess soup La Mien has similar calorie count, too, as I assumed La Mien is made with similar ingredients, that was made by a skillful noodle making Shifu to form the thin strands by hand. As for soup served separately which you mentioned, I am not sure if any other oil and condiments were added to the dry La Mien. If so, it’s to be loaded with extra 100+ kcal, easily..

Wow that was unusual. I just wrote an extremely long comment but after I clicked submit my comment didn’t appear.
Grrrr… well I’m not writing all that over again. Regardless, just wanted to say excellent
blog!

Finalist for Singapore Blog Awards 2015 Best Food Blog

About Me

Hello! My name is PatriCa. I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you!
If you wish to know more about me, I invite you to join me at My Wok Life FaceBook.

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